Lemony Potato and Leek Vegetables

A tangy vegetable dish to accompany a main course.

600 gm 11/4 lb baby potatoes, thinly sliced
2 leeks, trimmed and sliced
2 cloves garlic, crushed
1 Tblsp olive oil
500 ml 1 pt vegetable stock
180 gm 6 oz frozen peas
100 gm 4 oz spinach
zest and juice of 1 lemon
salt and pepper to taste
Heat the oil in a frying pan which has a lid. Add the leeks and garlic and cook for 1 minute until soft. Add the potatoes, stock and salt and pepper. Cover with the lid and cook or 10 minutes until the potatoes are tender. Add the spinach, peas, lemon zest and juice and cook for a further minute with the lid on until the peas are unfrozen and spinach has wilted.
Serve hot. Serves 4 people.
Any excess juice may be poured off and thickened with cornflour to make a lemony sauce.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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